الفهرس 
REVIEW OF LITERATUREOnly 14 pages are availabe for public view
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Abstract
The present study was initiated to investigate the possibility of producing some improved baked products (rusk) based mainly on wheat flour (WF) of 72% extraction and wheat bran (WB) as a main source of fibers, enriched with some natural plant supplements such as germinated fenugreek seeds, cinnamon bark and broccoli florets, which would serve as a functional dietetic food for the diabetic patients to maintain their normal blood sugar level. Therefore, the present study was carried out to investigate some chemical -#99;-#104;-#97;-#114;acteristics of product’s starting materials, chemical constituents of experimental baking rusk products, and their biological evaluation to test their ability to reduce serum glucose and thus, achieve the objective of such dietetic food. For convenience and for more clarification, the present investigation is divided into three main the parts: br Part 1: The technological feasibility of making baked rusk treatments enriched with some unconventional natural plant materials intended to be served as dietetic food for diabetic patients: br This part of the study deals with the technological, physical and chemical -#99;-#104;-#97;-#114;acteristics of the starting materials as well as their prepared experimental baked rusk products. It includes three different baking experiments for experimental rusk made basically of wheat flour (WF) of 72% extraction (ext.). These WF doughs were then experimentally enriched with different levels of wheat bran, as a main source of fibers, as well as some plant materials i.e., germinated fenugreek seed powder (GFP), cinnamon bark powder (CBP) and broccoli florets powder (BFP) which would produce baked rusk treatments that could serve as dietetic food for the diabetic patients. The proximate chemical composition of the different starting materials used for the preparation of experimental rusk treatments prepared at the laboratory were fully investigated. The experimental rusk treatments, after every baking trial, were tested for their organoleptic properties by qualified panelists then analyzed chemically for their proximate chemical composition. Baking trial I and II were planned in -#111;-#114;-#100;-#101;-#114; the selec-#116; the most appropriate level of wheat bran in baked rusk treatments, while baking trial III was planned to chose the most appropriate level of natural plant supplementary materials to be used for enrichment of the baked experimental rusk treatments. All the successful baked experimental rusk treatments, which had the compromise between both organoleptic acceptability and chemical constituents, were then analyzed for their essential mineral content.